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HClChicken posted:I have a calphalone one skillet with a very flat bottom and low sides. It used to make eggs beautifully but I feel like either my daughter helping me with metal utensils I think most people are gonna tell you to buy a cast iron skillet for that. If you really want a nonstick skillet I think the concensus is to just buy the cheapest one in the size you want because the coating wears/scratches off so you're better off thinking of them being disposable. For what it's worth j scramble and fry eggs just fine on a non nonstick stainless steel skillet.
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Jan 3, 2014 17:33
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or just usage has lost it's awesome coating. It's really frustrating to cook eggs now and I really am looking to replace it with another skillet that cooks some awesome over easy eggs (or scrambled). To make things better I got a gift certificate from the overpriced williams-sonoma. So my budget is 100 bucks. 
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Have any of you owned or used a Hamilton Beach slow cooker? What do you think of it? I was thinking of getting this one: https://www.google.com/shopping/pro...ved=0CG4QpiswAA
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Jan 3, 2014 19:20
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I'm in the process of buying a house after years of renting. The kitchen is coming fully furnished (and beautiful, with new cabinets, granite countertops, and other wonderful things) but the stove is glass-topped. I'm not at all thrilled about this, but it's a <1 year old stainless double oven, so I'm going to be stuck with it for a while. My main concern is that I have and use a fair amount of cast iron cookware, and I've read that using it on glasstop stoves is a bad idea. Does anybody have any comment or practical experience verifying this?
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Jan 3, 2014 19:36
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CisSTAR 19 posted:Have any of you owned or used a Hamilton Beach slow cooker? What do you think of it? I have a Hamilton Beach but the next level below that one. It just has the high/low/warm/off settings. The clamp top lid is great for carrying to places. Other than that, it's a slow cooker. You can't really get a bad one that I'm aware of.
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Jan 3, 2014 19:52
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I made seafood stock for crab bisque and I have a lot leftover. Any ideas besides more delicious bisque? There's paella, which I've never made. How important is using An Official Paella Pan?
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Jan 3, 2014 19:53
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You're fine with a skillet just make sure it's big enough
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Jan 3, 2014 20:05
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CisSTAR 19 posted:Have any of you owned or used a Hamilton Beach slow cooker? What do you think of it? I've got one without any of those bells and whistles and love it. Im sure that would be pretty nice.
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Jan 3, 2014 21:16
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Make gumbo with your seafood stock. Or Vietnamese sour fish soup.
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Jan 3, 2014 21:18
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Ghetto ciopinno. Your stock + jarred sauce + trader joes seafood mix.
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Jan 3, 2014 21:28
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BerkerkLurk posted:I made seafood stock for crab bisque and I have a lot leftover. Any ideas besides more delicious bisque? Make bouillabaisse!
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Jan 3, 2014 21:32
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LTBS posted:I got an iSi Gourmet Whip Plus 1 Pint because the Williams Sonoma by my house is closing and everything was on sale. If I didn't have an anova I could have gotten the Poly Science that normally retails for 399$ for $250 after tax with a free cambro. foams are not dumb. People who say foams are dumb don't realize how ubiquitous they are in the kitchen. That said, as mentioned, you can make microwave cakes (set foams). You can quick infuse liquor for cocktails. You can speed marinate meat. You can carbonate fruit. You can puff merengues or other set foams. You can whip creamy soups for texture. You can aerate custards and sauces. NO2 is better for almost everything. CO2 creates carbonic acid which presents as a sharpness on the palate, it also carbonates everything.
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Jan 3, 2014 21:36
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Ron Jeremy posted:Ghetto ciopinno. Your stock + jarred sauce + trader joes seafood mix. why ghetto? It's not much harder to make the real thing. Stock, mirepoix, fennel bulb, tinned tomato, wine, garlic. Add crab, mussels, fish, shrimp, w/e.
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Jan 3, 2014 21:43
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rj54x posted:I'm in the process of buying a house after years of renting. The kitchen is coming fully furnished (and beautiful, with new cabinets, granite countertops, and other wonderful things) but the stove is glass-topped. I'm not at all thrilled about this, but it's a <1 year old stainless double oven, so I'm going to be stuck with it for a while. My main concern is that I have and use a fair amount of cast iron cookware, and I've read that using it on glasstop stoves is a bad idea. Does anybody have any comment or practical experience verifying this? From what I have researched these precautions (taken from someone else) are what I have come up with: 1. Bottom of pan or pot must be flat with no ridges as would be any pan you use over glass. 2. Run your hand over the bottom. If it feels smooth there should be no problem. If there is a little piece on the bottom that might be suspicious, you might try filing it until it is smooth. 3. Use medium to medium high heat as cast iron is so good at retaining heat. I always heat my pans well before I put oil or meat or anything else in. Also if you are worried try finding porcelain clad cast iron like the stuff from Le Crueset
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Jan 3, 2014 21:47
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GrAviTy84 posted:foams are not dumb. People who say foams are dumb don't realize how ubiquitous they are in the kitchen. That said, as mentioned, you can make microwave cakes (set foams). You can quick infuse liquor for cocktails. You can speed marinate meat. You can carbonate fruit. You can puff merengues or other set foams. You can whip creamy soups for texture. You can aerate custards and sauces. Counterpoint: Foams are dumb.
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Jan 3, 2014 22:53
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CisSTAR 19 posted:Have any of you owned or used a Hamilton Beach slow cooker? What do you think of it? My girlfriend and I just got this exact model for christmas and we're thrilled with it
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Jan 3, 2014 23:29
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Bollock Monkey posted:Anything, everything. Meat, vegetables, bread, in eggs. Use it anywhere you might use mayonnaise and enjoy something 500% more delicious. More ideas in the comments here. The reason I had to ask is I don't really use mayonnaise. In fact, I'd have just gone with mayonnaise for my sweet potato fries if I'd had any in the house. I'm gonna make wings and use it as a dip.
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Jan 3, 2014 23:35
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Flash Gordon Ramsay posted:Counterpoint: Foams are dumb. I take most of my meals in foam form. My jaw muscles have atrophied beyond all hope of repair. My recipes for fruitcake, gingerbread and Christmas puddings all insist that they should be aged for like a month before you start to eat them. What's all that about? Is it the brown sugar, the one connecting ingredient in all those cakes?
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Jan 3, 2014 23:45
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Mr. Squishy posted:I take most of my meals in foam form. My jaw muscles have atrophied beyond all hope of repair. For fruitcake atleast it's to allow everything to preserve, that's why you spritz it with alcohol.
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Jan 3, 2014 23:51
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Mr. Squishy posted:I take most of my meals in foam form. My jaw muscles have atrophied beyond all hope of repair. You should try soylent foam.
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Jan 4, 2014 00:03
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Flash Gordon Ramsay posted:You should try soylent foam. He might still enjoy flavor, though.
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Jan 4, 2014 00:13
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Boris Galerkin posted:I think most people are gonna tell you to buy a cast iron skillet for that. If you really want a nonstick skillet I think the concensus is to just buy the cheapest one in the size you want because the coating wears/scratches off so you're better off thinking of them being disposable. For what it's worth j scramble and fry eggs just fine on a non nonstick stainless steel skillet. I have two cast iron skillets a big one for all purpose, and a smaller one for fatty meats and burgers. The smaller one is very seasoned but I don't want to ruin the seasoning with some eggs.
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Jan 4, 2014 00:42
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Cook at a lower temp. Eggs that would weld onto a pan at high will pop off medium temp pans.
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Jan 4, 2014 00:43
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If I buy xantham gum to thicken things what sort of amounts do I need? I sometimes need to add a corn starch/flour slurry to stews to thicken them up. This would likely be for hot sauce but I'd like to know in general
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Jan 4, 2014 00:58
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I bought that bag from Bob's Red Mill, about $15 for 8oz I think. I added about 1 teaspoon to a quart of reduced stock to turn it into gravy Just so you know, it thickens slightly differently than corn starch or flour, too much of those will turn liquids into a paste, but xanthan will make it jelloey or boogery if you put in too much I'd put it into hot sauce in quarter teaspoon increments Steve Yun fucked around with this message at 01:28 on Jan 4, 2014 |
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Jan 4, 2014 01:21
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I got a pressure cooker for xmas! Its inaugural dinner was collard greens with leftover xmas ham and turnips. In ten minutes. Astounding. Gonna make so many speedbraises. I know I've seen Gravity posting around with stuff caramelized superfast in a pressure cooker (and I'd love to hear your principle behind that explained because that sounds kickass) but do we have a pressure cooker thread kicking around? I feel like a lot of spoon goons got pressure cookers this holiday season and I think a resource for it would be awesome.
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Jan 4, 2014 05:06
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Scott Bakula posted:If I buy xantham gum to thicken things what sort of amounts do I need? I sometimes need to add a corn starch/flour slurry to stews to thicken them up. 0.1 to 1% by weight to thicken with xanthan gum, but if you're buying something go find some ultratex instead, it'll thicken even without heat which would be useful for hot sauces with fruit/vegetable flavours.
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Jan 4, 2014 05:37
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I don't think xanthan needs heat either, it does need a lot of assistance with dispersion though.Nicol Bolas posted:I got a pressure cooker for xmas! Its inaugural dinner was collard greens with leftover xmas ham and turnips. In ten minutes. Astounding. Gonna make so many speedbraises. there have been a few pressure cooker threads floating around. mostly small ones of late: http://forums.somethingawful.com/showthread.php?threadid=3577453 http://forums.somethingawful.com/showthread.php?threadid=3578968 http://forums.somethingawful.com/showthread.php?threadid=3582459 the pressure caramelization one is the third one. We can consolidate them into a megathread if there is interest. I could write it or someone else can either way.
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Jan 4, 2014 07:14
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I've gone to using a little xanthan gum in my hot sauces. Not so much to thicken them, but to keep them from separating.
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Jan 4, 2014 13:38
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GrAviTy84 posted:there have been a few pressure cooker threads floating around. mostly small ones of late: Ah! I know I have seen that last one but those other two are super useful as well. I think a megathread would be great, but that's a lot of work for you.
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Jan 4, 2014 18:15
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I've got a duck carcass in my freezer from thanksgiving. Is this worth saving to make a duck stock of some sort or would I be better off just dumping it and sticking with making chicken stock? I never really see duck stock used in recipes, hence the question.
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Jan 4, 2014 21:16
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nwin posted:I've got a duck carcass in my freezer from thanksgiving. Is this worth saving to make a duck stock of some sort or would I be better off just dumping it and sticking with making chicken stock? I never really see duck stock used in recipes, hence the question. Make duck stock, it's delicious- you can use it anywhere you would use chicken stock. (In other news, Squashy check your PMs please.)
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Jan 4, 2014 21:24
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bowmore posted:Hey guys I need some ideas for baked eggs for my cafe menu, we only do Spanish (chorizo, onion, bacon, leek, mushroom and spinach) and Ricotta right now. shakshouka shakshouka shakshouka shakshouka shakshouka shakshouka shakshouka
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Jan 4, 2014 22:13
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I searched back a few pages and couldn't find anything, but can anyone recommend a good fondue pot? Preferably one that has it's own heat source. I've looked through a million brands and can't seem to find one that doesn't heat unevenly or become an immense bitch to clean. Most of the ones that heat unevenly are noted to work well for oils, but my husband and I prefer cheese/broth fondue. 
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Jan 4, 2014 22:45
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Do you have a hot plate/induction heater? I was given a handmedown cast iron fondue set from my sister at Christmas, and instead of using the metal cup or a can of sterno, I just put the pot right on my induction burner, and it worked great! Nice even heat, lots of fine control on the output.
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Jan 4, 2014 23:29
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Does anyone know why skirt steak is never on sale? All of the better cuts (T-bone, ribeye, strip) often go on sale for about 50%-70% of the shelf price (which is $10-$14) at every grocer I've been to. But that skirt steak price has stood like a stone at $8.49/lb for years. I've never even seen panic sales for when it's about to expire. I assume the other sales are partially about perception, but it seems weird that skirt is exempt. This is Florida, US - in case that matters.
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Jan 5, 2014 00:19
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FaradayCage posted:Does anyone know why skirt steak is never on sale? My guess is a combination of low supply and rise in popularity over the years.
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Jan 5, 2014 00:32
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nwin posted:I've got a duck carcass in my freezer from thanksgiving. Is this worth saving to make a duck stock of some sort or would I be better off just dumping it and sticking with making chicken stock? I never really see duck stock used in recipes, hence the question. You'll probably end up with a bit more fat in a stock made from a duck carcass, but it is delicious like Wroughtirony said. I think duck and mushrooms are especially nice, I've made a risotto with duck stock and oyster mushrooms that was really awesome.
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Jan 5, 2014 05:11
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I'm having some trouble finding Spanish style (cured) chorizo around town for a tomato soup recipe. I'm going to try and expand my search radius a little bit, but can anyone recommend any close substitutes if I find myself SOL?
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Jan 5, 2014 05:53
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Good Italian salami will do. Are you gonna chop and fry it? In that case I'd wager that pancetta and a little cayenne would be a good substitute.
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Jan 5, 2014 16:51
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| # ? May 11, 2024 17:23 |
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Whenever cooking chicken for oriental or Mexican dishes, I always velvet the meat with corn starch and a touch of vodka for that super tender texture. Would this work for beef also? I want to make steak fajitas or stir fry this week, and I would like to know if I can use the same technique for velveting or if I need to do something different.
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Jan 5, 2014 18:13
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